Harvest The season with these healthy, comforting meals!

Pumpkin Pie Crisp

This cozy dessert features all the flavors you know and love in a pumpkin pie, but without the hassle of rolling a crust. The creamy pumpkin filling is complemented by the warm spices in the pumpkin pie spice blend and maple syrup. Oats and pecans add a lovely crunch to the topping. Serve warm with whipped cream or vanilla ice cream.


• ¼ cup chopped pecans, toasted (see Tip)
• 2 ½ teaspoons pumpkin pie spice, divided
• 1 teaspoon salt, divided
• 4 tablespoons cold unsalted butter, cut into small cubes
• 3 tablespoons pure maple syrup plus 2/3 cup, divided
• 1 (15 ounce) can unseasoned pumpkin puree
• ½ cup whole milk
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Vanilla ice cream for serving (optional)


• Preheat oven to 350℉.

• Toss oats, flour, pecans, 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt together in a medium bowl. Using your fingertips, mix in butter until the mixture is crumbly. Refrigerate for 15 minutes. Fold in 3 tablespoons maple syrup until well incorporated (it will be a wet sand consistency).

• Whisk pumpkin, milk, egg yolks, vanilla and the remaining 2/3 cup maple syrup, 2 teaspoons pumpkin pie spice and 1/2 teaspoon salt together in a large bowl. Pour into a 10-inch cast-iron skillet. Sprinkle the oat topping over the filling.

• Bake until the filling is set and the topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes before scooping. Serve with vanilla ice cream, if desired.

Apple Cider-Mezcal Margarita

This fall version of a margarita features apple cider and mezcal, a liquor made from agave much like tequila. Like a classic margarita, this one blends sweet and sour flavors with a hint of cinnamon and orange from triple sec.


• 1 teaspoon granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 lime wedge
• ⅔ cup apple cider
• ¼ cup lime juice
• 2 ½ ounces mescal
• ½ ounce triple sec
• Cinnamon sticks & apple slices for garnish


• Combine sugar, cinnamon and salt on a small plate. Rub lime wedge around the rims of 2 old-fashioned glasses. Dip the rims in the sugar mixture until well coated. Fill the glasses with ice cubes.

• Fill a cocktail shaker with ice cubes. Add cider, lime juice, mezcal and triple sec; cover and shake well. Divide between the prepared glasses. Garnish with cinnamon sticks and apple slices, if desired.

Tip: Benne seeds are a South Carolina staple. They're similar to sesame seeds, but have a more distinct, bitter taste. Find them online.

Glazed Carrots with Green Harissa & Benne Seed Crunch

Egg Free, Gluten-Free, High Fiber, Low-Calorie, Nut-Free, Soy-Free, Vegetarian



• 2 pounds slender carrots with greens
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon kosher salt plus a pinch, divided
• 2 cups carrot juice
• 3 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh herbs, such as chives, tarragon and/or parsley
• ½ cup crumbled blue cheese


• 1 tablespoon benne (see Tip) or sesame seeds
• 1 tablespoon pepitas
• 1 ½ teaspoons cumin seeds
• 1 ½ teaspoons coriander seeds


• 2 tablespoons extra-virgin olive oil
• 2 ice cubes
• 2 cups fresh parsley
• 1 cup fresh greens reserved from carrots
• 1 cup fresh cilantro
• 2 cloves garlic
• ¼ jalapeño pepper
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ¼ teaspoon kosher salt


• Preheat oven to 350°F.

• To prepare carrots: Cut green tops from carrots and set aside for harissa. Place the carrots on a large rimmed baking sheet and drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Bake until just starting to soften but still firm, 10 to 15 minutes. Set aside.

• Meanwhile, prepare topping: Combine benne (or sesame) seeds, pepitas, cumin and coriander seeds in a large skillet. Cook over medium heat, stirring occasionally, until toasted, about 5 minutes. Transfer to a spice grinder or mini food processor. Pulse until the pepitas are about half their original size.

• To prepare harissa: Combine lemon zest, lemon juice, oil, ice cubes, parsley, reserved carrot greens, cilantro, garlic, jalapeño, coriander, cumin and salt in a blender. Blend on high until smooth, about 1 minute.

• To finish preparing carrots: Transfer the carrots to a large pot and add carrot juice and the remaining pinch of salt. Bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, gently stirring occasionally, until the carrot juice is almost completely reduced, about 20 minutes. Remove from heat and stir in butter, 2 tablespoons lemon juice and chopped herbs.

• Serve the carrots with the carrot juice reduction, harissa, seed topping and blue cheese.

Fall Brussels Sprout Salad With Apple, Pecans, And Blue Cheese

This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.


• 4 cups thinly shredded brussels sprouts, 12 oz total

• 1/4 cup roughly chopped pecans, 1 ounce

• 2 tablespoons extra virgin olive oil

• 1 tablespoon minced shallots

• 2 teaspoons Dijon mustard

• 2 tablespoons balsamic vinegar

• 3 tablespoons crumbled blue cheese, or gorgonzola

• 1 small honey crisp apple, or any sweet apple, cored and diced into matchsticks, skin on


• Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.

• Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.

• Mix in apples and top with pecans and blue cheese.

Roasted Butternut Squash With Onions, Bacon, and Parmesan

Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is made all in one sheet pan! An easy fall or winter side dish.


• Olive oil spray
• 20 ounces peeled and cubed butternut squash
• 1 small red onion, cut into 1-inch wedges
• 1 ½ tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 slices center-cut bacon, chopped
• ¼ cup freshly grated Parmesan cheese
• Chopped Italian parsley, for garnish


• Preheat oven to 400 degrees F. Spray a large sheet pan with oil.

• In a large bowl, add the squash, onion, oil, salt and pepper, to taste. Toss to evenly coat.

• Spread in an even layer on prepared sheet pan. Roast for 20 minutes.

• Remove sheet pan from the oven and add the bacon and 2 tablespoons of the Parmesan. With a spatula, toss the veggies and mix in the bacon and Parmesan.

• Put sheet pan back in the oven and cook an additional 20 minutes.

• Sprinkle with remaining Parmesan and garnish with parsley.

Apple and Grape Fall Fruit Salad

This fall fruit salad is made with sweet, crunchy apples and grapes in a creamy yogurt and cream cheese sauce topped with crushed walnuts and brown sugar.


• 3 cups (16 oz) green seedless grapes, washed and dried well
• 4 cups 24 oz gala apples, diced
• 1/2 tsp lemon juice
• 8 oz fat free Greek yogurt, such as Stonyfield Organic
• 4 oz light cream cheese, softened
• 1/4 cup light agave, maple, or brown sugar
• 1 tsp vanilla extract

For the Topping:

• 2 tbsp brown sugar, packed
• 1/2 cup chopped walnuts, or pecans


• Cut grapes in half and set aside.

• Dice apples into small pieces about the same size as the cut grapes.

• Toss with lemon juice to prevent the apples from browning.

• Mix yogurt, cream cheese, agave and vanilla until blended well.

• Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving dish.

• Combine brown sugar and crushed walnuts. Sprinkle over top of each ramekin.

• Chill until ready to serve.

How to roast butternut squash

• Preheat oven to 400 F.

• Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

• Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash. Season generously with salt and pepper.

• Turn the squash halves over, and place it cut sides down on a baking sheet. Tip: you can line the baking sheet with parchment paper for easy clean-up.

• Roast in the preheated oven at 400 F for 30 or 40 minutes.

Sausage Stuffed Butternut Squash

Sausage Stuffed Butternut Squash is a Fall comfort food that features Italian sausage, pecans, cranberries, and spinach. This flavorful family-friendly dinner is packed with veggies, fiber, and protein, and is gluten-free. It's simple enough to make on a weeknight and perfect to serve as a side dish or main course for the holidays!


Roasted Butternut Squash

• 2 butternut squash medium or large
• 2 tablespoons olive oil
• ¼ teaspoon salt or more
• black pepper freshly ground

Sausage filling

• 1 tablespoon olive oil
• 1 onion small, diced
• 14 oz Italian sausage spicy, crumbled
• 4 cloves garlic minced
• 1 tablespoon Italian seasoning
• 4 oz spinach fresh
• ½ cup dried cranberries
• ½ cup pecans chopped


Make sausage filling

• Make the sausage filling while the squash is being roasted in the oven.

• In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.

• Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.

• Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.

• Add dried cranberries and chopped pecans and mix everything.

• Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage which I do not recommend).


• By this time, you have roasted the butternut squash for 30 or 40 minutes. Remove them from the oven and turn the cooked squash halves cut sides up.

• Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos for this step above the recipe card).

• Reheat the sausage mixture in the same skillet in which you made it to warm it up.

• Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.

• Top with freshly ground black pepper and fresh thyme.

Chunky Applesauce Recipe with Cranberries

This recipe is also healthy and vegan, so it’s perfect if you’re looking for a tasty and nutritious snack!


• 4-6 lcrisp apples
• ground cinnamon to taste
• honey to taste
• 1/2 cup fresh cranberries, lightly steamed (or dried)
• fresh mint leaves


• Peel and core apples and cut into small cubes. Put into a heavy pan with 1/2 inch water. Cook over medium heat, stirring frequently.

• When the apples start to soften, add cinnamon to taste. If the apples need sweetening, add honey, a tablespoon at a time.

• Remove from heat when the apples are soft but still retain their shape. Cover and let stand for one hour before refrigerating until ready to serve.

• To serve, top the applesauce with cranberries and snippets of mint. Garnish with a spring of fresh mint.

Apple & Squash Fall Salad

With a bunch of seeds, full of nutrients and antioxidants. The best part? The dressing: maple syrup and tahini. Tahini goes really well with fall flavors and textures like squash and apples. However it needs to be contrasted with a drizzle of vinegar just for this little bold kick.



• - 2 cups spinach / mixed greens
• - 1 squash thinly sliced and roasted (1 tbsp olive oil + salt and pepper to roast)
• - 2 apples thinly sliced
• - 1 carrot grated
• - seeds of 1 pomegranate
• - handful walnuts
• - handful dried cranberries
• - handful pumpkin seeds
• - handful sunflower seeds


• - 1/2 cup tahini
• - 1/2 cup maple syrup
• - drizzle of vinegar


• For the squash, cut it into very thin slices (half moons) and put in a bowl and coat with a table spoon of olive oil, salt and pepper.

• Heat up a skillet on medium heat and place the squash in for a few min until brown, then reduce the heat and cover, let cook for 10-15min.

• In the meantime, assemble all salad ingredients starting with the spinach/greens and then add squash once ready.

• Prepare dressing by mixing all ingredients.

• Serve and enjoy

Cinnamon Apple Quinoa Breakfast

This Cinnamon Apple Breakfast Quinoa is a healthy & gluten-free option for starting your day! Fiber- and protein-packed so it will keep you feeling full and satisfied all morning long!


1/2 cup quinoa
1 1/2 cups water
2 large apples
2 teaspoons cinnamon


• Peel and core both apples. Chop them into bite-sized pieces.

• Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water.

• Stir in cinnamon and transfer mixture to two bowls.

• Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!


• It's best if your butternut squash is cut into ½"-¾" cubes.

• When removing the kale leaves from the thick inner stems, tear the kale into bit sized pieces. I also recommend chopping the apple and onions on the smaller side.

• If using baby kale, you do NOT need to massage the kale first.

• The ground mustard is optional for the dressing. It tastes great without, but does add a little something to the end product if you have some around.

• When preparing this salad, a large shallow bowl or large plate works best. It keeps the toppings evenly distributed and keeps them from weighing down the kale.

Kale & Roasted Butternut Squash Salad W/Goat Cheese & Maple Dressing

There is so much goodness in this bowl! It's festive and perfect for fall. Packed with nutrients thanks to the kale, butternut squash, and pumpkin seeds. And the maple vinaigrette add the perfect touch of sweetness and flavor to the overall dish. Both gluten free and vegetarian.



• 4 cups cubed butternut squash (about 2-2.5lbs butternut squash)
• 2 1/2 tbsp. extra virgin olive oil, divided
• 1/4 tsp. fine sea salt
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1/2 cup pumpkin seeds (also known as pepitas)
• 8 cups lightly packed torn kale leaves (from curly kale)
• 1 large sweet apple, chopped (or 2 small apples)
• 1/3 cup diced red onion
• 4 oz goat cheese crumbles


• 1/4 cup extra virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 tbsp. pure maple syrup
• 2 tbsp. fresh lemon juice
• 1/2 tsp. fine sea salt (+ more to taste)
• 3/4 tsp. ground mustard (optional)


• Preheat oven to 425 and line a baking sheet with parchment paper.

• Toss cubed butternut squash with ½ tbsp. extra-virgin olive oil, salt, and pepper. Evenly spread out squash on your prepared baking sheet.

• Bake squash for 25-30 minutes, stirring half way through, or until squash can easily be pierced with a fork and is golden brown.

• While the squash is cooking, roast the pumpkin seeds, make the dressing, and prepare the kale. - Heat a cast iron skillet, or frying pan, over medium heat. Add the pumpkin seeds and drizzle lightly with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside. - Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using both your hands to massage the oil into the kale until all kale leaves are coated. Set aside. - Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.

• Once the squash is cooked let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Toss lightly and then sprinkle with goat cheese crumbles and drizzle dressing over salad.

• Serve and enjoy!

Tips: Sautee or air fry the shaved brussels sprouts for a softer texture or for a warm salad

Brussels Sprout Salad

Brussels sprouts are a cold-weather superfood! Be sure to try out this salad to help stay healthy this fall!


• 2 cups brussels sprouts
• 3 tbsp slivered almonds
• 1 shallot
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 tbsp honey
• 1 tbsp grainy mustard
• salt and pepper to taste


• Heat a dry pan on low and add the slivered almonds to toast until golden brown. Be sure to move the almonds around to avoid burning and keep an eye on them as they can quickly burn! Set them aside on a cool plate once browned.

• Thinly slice the shallot then place in a bowl

• Add the olive oil, vinegar, honey, and mustard to the shallots then whisk together

• Add salt & pepper and let shallots marinate in the vinaigrette

• Thinly slice the brussels sprouts or use a mandolin

• Add brussels sprouts, almonds, and vinaigrette together then mix

• Enjoy!

Vegan Paella

The traditional Spanish rice dish...but vegan! Adding more peppers and peas and tomatoes to make this a filling, one pan meal for the whole family, ready in less than 45 minutes!
1 Paella Pan 12" dia or heavy based skillet or frying pan.


• 4 tablespoon Olive Oil
• 1 Onion large, peeled and finely diced
• 3 Garlic cloves, peeled, finely diced
• 1 Bell Pepper red, deseeded, and cut into thin slices
• 1 Beefsteak Tomato cut into small dice
• ½ cup Peas frozen
• 1 cup Rice Paella
• 3 cups Vegetable Stock
• ¼ teaspoon Saffron
• 1 teaspoon Smoked Paprika
• Salt and Pepper to taste
• 1 Lemon cut into wedges
• Parsley fresh, finely chopped


1. Heat the olive in the bottom of your paella pan, or skillet, and fry the sliced red peppers for 5 minutes. Remove from the oil and place to one side.

2. Add the onions and garlic to the oil and cook until translucent. 3. Add the chopped tomato and frozen peas, cook for a minute, then add the rice, stock, paprika and saffron.

4. Cook over vigorous heat for 5 minutes before turning down to the lowest setting.

5. Return the fried peppers to the top of the top and cook over low heat until the rice is tender.

6. Once done, serve with lemon wedges and sprinkled with chopped parsley.

Cooking Tip:

The flax-water mixture is what we call a flax-egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.

Vegan Pumpkin Scones with Walnuts and Maple {Oil-Free}

These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast.

Dry Ingredients:

• 1 1/2 cups (198 g) whole wheat flour or whole-wheat pastry flour or gluten-free baking mix
• 3/4 cup (72 g) rolled oats
• 1/4 cup (60 g) granulated maple sugar or brown sugar
• 1 tablespoon (15 g) baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

Wet Ingredients:

• 1/2 cup (123 g) pumpkin puree
• 2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
• 1/4 cup (60 ml) almond or oat milk
• 1/4 cup (60 ml) pure maple syrup, dark or amber
• 1 teaspoon maple extract, optional
• 1/2 cup (55 g) chopped walnuts


• 1/4 cup confectioner’s sugar
• maple syrup


1. Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).

2. Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.

3. Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.

4. Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.

5. Bake for 25 to 30 minutes until golden brown.

6. Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the scones.

Autumn Lentil & Pumpkin Stew with Cilantro Oil

This all-vegetarian stew is full of plant protein, fiber, antioxidants and ample fall spices.


2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped carrots
2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon allspice
3 cloves garlic, minced
4 cups vegetable broth
4 cups peeled, diced pumpkin, squash, or sweet potato (from about 1 medium pumpkin or 3 sweet potatoes)
1 tablespoon honey, optional
1 cup dried green or red lentils Sea salt and black pepper, to taste
¼ cup thinly sliced fresh mint, for serving

Cilantro Oil:

1 cup packed cilantro leaves ¼ cup olive oil


• Heat oil in a large stockpot over medium; add onion and carrots and cook until softened, stirring, about 3 minutes. Add cumin, cinnamon, allspice and garlic; stir until fragrant, about 30 seconds.

• Add broth, pumpkin and optional honey to stockpot; bring to a boil over high heat. Reduce to a simmer, cover, and cook 10 minutes.

• Add lentils to stockpot; bring to a boil over high heat. Reduce to a simmer, cover, and cook until lentils are softened, about 20 to 30 minutes.

• Meanwhile, prepare the cilantro oil: Puree cilantro and oil in a blender until smooth. Strain with a fine mesh strainer in to a small bowl; set aside.


Note that arborio is much faster cooking than brown rice, so in step 4 cook the arborio covered for 15 minutes. Then remove the lid, add in the pumpkin and seasoning and cook only until the arborio is al dente, creamy and thickened.

Brown Rice Pumpkin Risotto

This creamy and spicy pumpkin risotto with fall flavors of sage and cinnamon is a vegetarian main course for fall. Make it with homemade pumpkin puree or canned pumpkin.


• 4 teaspoons extra-virgin olive oil
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 1/2 cups short grain brown rice
• 1/2 cup dry white wine
• 2 1/2 cups reduced-sodium broth, such as chicken or vegetable
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 3/4 cups pureed cooked pumpkin, or 1 15-ounce can canned pumpkin
• 2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish
• 1/4 teaspoon cinnamon
• 1 cup finely shredded Pecorino Romano cheese, divided


• Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes.

• Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.

• Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes.

• Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.

• Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes.

• Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.

Roasted Pumpkin Soup {Vegan}

Roasted Pumpkin Soup {Vegan} made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg. At the end add maple syrup and pureed cashews to make it creamy instead of using cream or coconut milk.


1 2 ½ to 3 pound pie pumpkin, stem removed, cut in half and seeds scooped out
4 teaspoons extra-virgin olive oil
1 large sweet onion, diced
¾ cup sliced celery
¾ cup diced carrot
1 tablespoon chopped garlic
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground pepper

Pinch cayenne

¼ cup white wine
8 cups vegetable or chicken broth, divided
1/2 cup raw cashew pieces
¼ cup pure maple syrup, preferably dark
4 teaspoons apple cider vinegar

Optional garnishes: chopped chives, toasted pumpkin seeds


• Preheat oven to 400 degrees. Line a large baking sheet with parchment or foil.

• Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Bake until the pumpkin is fork tender, 45 minutes to 1 hour. Allow to cool cut side up on the baking sheet. Scoop the flesh from the pumpkin with a large kitchen spoon. Discard skin.

• Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Add onion, celery, carrot and garlic and cook stirring often until the vegetables start to brown, 7 to 10 minutes.

• Sprinkle cinnamon, salt, nutmeg, pepper and cayenne over the vegetables and stir to coat. Cook until fragrant, about 30 seconds. Add white wine and simmer until the wine is almost completely evaporated.

• Add 6 ½ cups broth to the vegetables and spice mixture and bring to a gentle boil over high heat. Reduce heat to maintain a simmer, and let cook until the celery is completely soft, about 5 minutes. Hold off the heat until the pumpkin is soft.

• Meanwhile, puree cashews and the remaining 1 ½ cup broth in a blender until as smooth as possible. Reserve 2 tablespoons cashew mixture for garnish.

• Add the roasted pumpkin to the broth mixture and return to a simmer over medium-high heat. Puree with immersion blender or in blender in two batches until smooth. Use caution when pureeing hot liquid! Sir in cashew mixture, maple syrup and vinegar. Serve hot drizzle with reserved cashew cream and garnish with chives and pumpkin seeds if using.

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